Amatriciana "cocktail" with pecorino "ice cream"
Amatriciana cocktail with pecorino ice cream
You could also call this amatriciana sauce soup with crunchy cracklings and croutons to dive without hesitation into one of the best dishes of Roman cuisine. Another delicious note is the pecorino ice cream of very simple execution but surprisingly successful. To fully satisfy those who have always wanted to "slip" but never dared.
- Difficulty: Easy
- Time: 10 min of preparation, 10 min of cooking
- Type of Cooking: In a pan or pan
- Doses for: 4 people
- 2 slices of bacon
- 1 cm high
- 100 g of tomato pulp
- 1 spoonful of chopped onion
- 1 tablespoon of balsamic vinegar
- 2 slices of homemade bread
- 50 g of grated pecorino cheese
- 50 g of grated Parmesan
- 4 spoons of milk black pepper or fresh chilli.
- For the pecorino ice cream: mix the pecorino and parmesan, add the milk and a pinch of pepper and stir over a very gentle heat until a fluid cream is obtained.
- Pour into a low container and place in the freezer.
- When using, break the ice cream into pieces with a knife and stir vigorously with a spatula or in the blender.
- For the amatriciana sauce: cut the bacon into sticks and brown them over medium heat without seasoning.
- Drain them with a slotted spoon and dry them on absorbent paper.
- Keep the greaves obtained warm.
- In a small part of the fat of the bacon, brown the croutons and keep them aside.
- Also brown the onion, add the tomato pulp and leave to dry for a few minutes.
- Deglaze with a spoonful of balsamic vinegar, allow to evaporate and continue cooking for a few more minutes.
- Season with salt and pepper.
- Place two pieces of guanciale on the bottom of 4 cocktail glasses, pour three spoonfuls of sauce, lay the crouton on the edge and complete with a scoop of pecorino ice cream and two more cracklings.